Vegan gluten free chicken nuggets takes comfort food to the next level!
With the perfect crispy outside and a meaty texture on the inside, these chickpea nuggets are a delicious plant based version of a classic favorite.
Place the cauliflower florets into a steaming basket and steam until tender. Allow the cauliflower to cool completely and pat dry any excess moisture.
Prepare the crumb coating by adding all of the coating ingredients to a small mixing bowl. Whisk until well combined. Set aside.
Drain the chickpeas, reserving the liquid (aquafaba) for later in the recipe.
Next, add the cooked cauliflower and remaining nugget ingredients to a high speed blender or food processor. Blend for 2-3 minutes, scrape down the sides and blend again if you prefer a smoother texture.
Transfer the nugget mixture to a medium bowl. Cover and refrigerate for at least 1-2 hours. The mixture will begin to thicken as it rests in the fridge.